Description
A vibrant autumn salad featuring crisp apples, roasted sweet potatoes, pomegranate seeds, and toasted pepitas in a bright rosemary and apple cider vinegar dressing. Light yet hearty, it celebrates seasonal flavors with a plant-forward, protein-rich twist.
Ingredients
2 large sweet potatoes, peeled and cubed
2 medium apples (Granny Smith or Honeycrisp), julienned
1 cup pomegranate arils
1/4 cup pepitas (pumpkin seeds)
1 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp fresh rosemary, chopped
1 tsp honey or maple syrup
Salt and pepper, to taste
Fresh thyme or parsley, for garnish
Optional: Avocado slices or hard-boiled eggs (for extra protein)
Instructions
Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper. Roast for 25-30 minutes until tender and golden.
Meanwhile, chop rosemary into fine pieces and whisk with apple cider vinegar, honey/maple syrup, and a pinch of salt to make the dressing.
In a large bowl, combine roasted sweet potatoes, julienned apples, pomegranate arils, and toasted pepitas (toasted in a dry skillet for 2-3 minutes).
Drizzle dressing over the salad just before serving. Garnish with fresh herbs and optional avocado or eggs.
Notes
For a halal option, substitute chicken strips for eggs or add chickpeas for protein.
Chill pomegranate arils separately until serving to maintain texture.
Store leftovers in an airtight container for up to 2 days (dressing should be added just before consuming).